Quinoa is a quick-cooking and versatile whole grain. This unusual approach pairs it with dill and salmon, with felicitous results.
Quinoa and Salmon Stew with Tomatoes
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Ingredients
- 2 tablespoons olive oil, divided
- 1 cup finely chopped red onion
- 1 cup finely chopped fennel
- 2 cups water
- 1/2 teaspoon salt, plus more to taste
- 1 cup quinoa, well washed and drained
- 1 (14.5-ounce) can diced tomatoes, preferably fire-roasted, undrained
- 1 pound salmon fillets, skin removed, cut into 1-inch chunks
- 1/4 cup tightly packed chopped fresh dill
- 1 tablespoon fresh lemon juice
- Zest of 1 small lemon
Instructions
- Heat 1 tablespoon oil in a heavy, 3-quart saucepan over medium-high heat. Add onion and fennel and cook, stirring occasionally, until lightly browned, 3-5 minutes. Add water and salt and bring to a boil. Stir in quinoa. Cover and cook over medium heat for 5 minutes.
- Stir in tomatoes (with liquid). Return to a boil. Cover, reduce heat, and boil gently over medium heat until quinoa is translucent and tender, 6-8 minutes.
- Stir in salmon. Cook, uncovered, over medium heat until salmon turns opaque and is cooked through, about 1 minute. (Check and cook an additional minute if needed.) Turn off heat. Stir in dill, lemon juice, and zest, plus remaining 1 tablespoon olive oil. Add salt to taste, if needed.
Recipe Notes
Nutrition Facts
Quinoa and Salmon Stew with Tomatoes
Amount Per Serving
Calories 471
% Daily Value*
Cholesterol 57mg
19%
Sodium 598mg
25%
Total Carbohydrates 40g
13%
Dietary Fiber 5g
20%
Protein 30g
60%
* Percent Daily Values are based on a 2000 calorie diet.
471 cal, 41% fat cal, 21g fat, 5g sat fat, 57mg chol, 30g protein, 40g carb, 5g fiber, 598mg sodium
